Tomato is just one of the many common and also widely spend fruit in our diets all over the people majorly because that its nutritional richness that supports hearty skin, eye health and keeps far heart ailments. Come be really precise, tomato is the fourth largest spend fruit/vegetable almost everywhere the world. One more reason for it gift so staple is the ease of access of tomato in different forms such as soup, puree, sauce, and also juice as well and the ease of growing it presents.

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So, what is the pH the the tomato? The pH of fresh tomatoes is in the variety of 4.3 – 4.9, the is the tomatoes room acidic in nature. Different forms that tomato commodities will have various pH due to the fact that of the additives included as well together the food preparation process. The pH for canned tomato is in the selection of 3.5-4.7, reduced as compared to the fresh tomato since of the preservation agent the is included to make rise its shelf life. Because that tomato puree and tomato juice, the pH ranges in between 4.1-4.6. 

The health and wellness benefits of tomato are since of nutrient such as folic acid, lutein, choline, lycopene, etc present in it.

The portion of these nutrient varies relying on how near they room to maturity and also how they are cooked.

Therefore, that is really important for united state to recognize the pH of tomatoes, in order come quantify the nutritional value and thus the benefits.

There are deeper dimensions to pH and especially pH of tomato which are very important in expertise the acidic nature, which is discussed as follows-

What renders tomatoes acidic in nature?

It is a an extremely general ascendancy of thumb in chemistry researches that the points acidic in nature taste sour and also things alkaline or simple in nature taste bitter.

Therefore, this test have the right to be offered as a preliminary checkpoint to determine the acidic or alkaline nature of food.

As tomato taste sour, us can quickly say that tomatoes are acidic in nature.

But what precisely makes lock acidic is the question we room trying to answer. Tomato contain folic acid, citric acid, ascorbic acid, and also malic mountain as well.

All of these space weak organic mountain which renders the tomato weakly acidic in nature. Initially, when the tomatoes space unripe and also green, malic acid is the major component of every the acids that room present.

As it comes closer come maturity and also starts turning cherry red in color, the citric mountain becomes the leading one.

Malic acid is a dicarboxylic acid current widely in fruit contributing to their sour test.

It is very important for the human body as it is associated in the Krebs cycle, i m sorry is the energy-making procedure of a living body.

However, it is an extremely acidic in nature and also if over-consumed can lead to acidity and heartburns. Hence, one should not have actually unripe tomatoes to together an degree that that creates troubles in the body.


Citric acid is a tricarboxylic acid and also weak organic mountain which offers us the cake taste to many of the citrus fruits.

It is existing in tomatoes but in fewer amounts as contrasted to lemon, oranges, and also other citrus affluent foods. Citric acid likewise is vital intermediate responsible for the absorption of nutrients in the body.


What walk pH conclude around tomatoes?

The pH talks around the acidity of the tomatoes which have the right to be supplied as indicative of the degree of ripeness the the tomatoes.

It has actually an inversely proportional relationship to every other; the ripeness of a tomato is inversely concerned the mountain of it.

For example, a tomato is riper then the pH will certainly be closer to 5 and also if that is much less ripe then it will certainly be closer come the 4.5-4.6 pH range.

Therefore the tomatoes room bought after checking the pH i m sorry is in monitor to the end-use application of these tomatoes.

For example, If a puree or sauce has to be made the end of tomatoes, then much less ripe tomatoes can be used because then added additives and also preservatives deserve to be used to comprise for this acidity.

But if the tomato are required for do a juice or come be offered as a fresh vegetables then fully ripe tomatoes space the exactly choice.

Why do various tomato commodities have different pH?

The different varieties of tomato products accessible are new tomatoes, crate tomatoes, tomato puree, tomato sauce, and also tomato soup.

The difference in the pH is due to the fact that of the process that the tomatoes experience to get delivered as these final products.

Canned commodities are typically much more acidic in nature since there is a preventive added, likewise acidic in nature since of which the all at once pH drops.

The pH that canned tomato is 3.5.

These preservatives supply sufficient acidity such the there is no development of bacteria.

If at every there is any type of growth, then it deserve to be ruined by easily heating and cooling it.

In the situation of tomato puree, these preservatives are existing in much more quantity furthermore the tomatoes are itself more acidic for this certain end-use, therefore the pH is even lowered.

Is the mountain of tomato unpleasant/bad for person health?

There can not be a perfect answer to this inquiry as the is very much dependent on the individual’s digestive system.

Though the pH of tomatoes is no that extreme and also falls in the typical variety of every the foodstuffs that we can consume, the mountain of tomatoes can not be thought about a trouble for human being health.

However, overabundance of tomatoes have the right to lead come excess production of gastric acid bring about acidity and also heartburns.

This idea is a contradiction come the eastern medicinal ideology where tomatoes are taken into consideration to be alkalizing food as soon as digested together it will assist lower the mountain of the blood and thus create an acid-alkaline balance in the body.

How to transform the acidity/pH that tomatoes?

There deserve to be 2 possibilities of transforming the acidity as we can pick the tomatoes more acidic together we carry out it in the canning procedure to boost the shelf life that the product by the addition of preservatives.

Therefore, in this section, us will focus on to reduce the mountain of tomatoes which deserve to be required for details applications.

In bespeak to mitigate the acidity, we have actually to essentially neutralize the acid by reaction it with an alkali. Therefore, a weak mountain to be reacted through weak edible alkali and baking soda is the best choice for this.

Cooking tomatoes v baking soda can assist reduce the mountain which consequently will alleviate the cake taste the tomatoes.

The quantity of baking soda come be offered for this objective depends top top the number of tomatoes experience this process and the mountain of these tomatoes.


The pH variety of tomato is between 4.1-4.6 and also depends on the ripeness and cooking process of the tomatoes. PH for tomatoes is a really important parameter to examine the quality of tomatoes and also thus is supplied to it is in a quality control measure or test.

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The tomato assets are acidic in nature since of the visibility of citric and also malic acid, however, over there are ways to alter the acidity and also taste that tomatoes as well. The tremendous wellness benefits that tomatoes need to lead to great studies in the field of biochemistry and medication.